Plantain + jerk chicken rolls

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Step 1

In a large casserole with a lid, combine all ingredients except chicken.

Step 2

Add chicken, stirring to coat well.

Step 3

Cover and refrigerate for 1 hour up to 24 hours.

Step 4

First drain, then Bake t 350 for one hour OR drain and barbecue. make butter next.

Step 5

Lightly grease a large bowl with melted coconut oil, and your 12" cast-iron skillet. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 35 seconds on HIGH (or heat mixture in a small saucepan over low heat for 1 minute). Stir to combine and then stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough. Lightly flour a work surface or countertop.

Step 6

Scrape the dough out onto the lightly floured work surface and knead, dusting lightly with additional flour as needed to prevent sticking, until a soft, elastic dough forms, 5 to 10 minutes. Don't add too much more flour—the softer the dough, the lighter and more tender the coco bread will be.

Step 7

Place the dough in the coconut oil-greased bowl; cover lightly with a clean kitchen towel or plastic wrap. Let dough rise in a warm place (like, on top of the refrigerator, outside on a warm day or the back of a pre-heating stove), until doubled in size, about 1 hour.

Step 8

While that cooks, dice and season plantains with leftover jerk seasoning.

Step 9

Punch down dough and roll it out onto a floured surface into a square. spread spiced butter (make more if needed) thinly. then add diced chicken and diced plantain and roll from one end to the other end.

Step 10

use a serated knife and cut 1-inch circles from the log.

Step 11

Let it rest for about 10-15 minutes.

Step 12

Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top.

Step 13

Open softened butter and place into a small bowl. Add black pepper, cayenne, curry powder, garlic powder, Chinese 5-spice, allspice and dried chives to the bowl..

Step 14

Take a rubber spatula and mix the seasoning into the butter until thoroughly incorporated. Transfer seasoned butter onto a piece of plastic wrap or parchment paper. Form into a log about 1 1/4 inches in diameter.

Step 15

twist ends of plastic wrap to seal, and refrigerate to harden for about 2 hours